Development of Soy Milk Based Functional Fruit Yogurt Fortified with Extra Virgin Olive Oil

##plugins.themes.bootstrap3.article.main##

  •   Md. Wadud Ahmed

  •   Md. Sharifur Rahman

Abstract

Cardiovascular diseases (CVD) and obesity are the most increasing world health challenge in recent days. To prevent these health problems, food researchers are intensively focusing to replace animal fat by healthy vegetable item with incorporation of different bioactive compounds. This study was conducted to develop a novel yogurt using different ratio of soy and cow milk. Blueberry pulp, extra virgin olive oil and stevia were used in the bottom portion to enhance functionality of the developed yogurt against CVD. All developed yogurt samples were analyzed for taste, texture and overall acceptability. Sensory analysis showed that, the yogurt developed from 75% soy milk and 25% cow milk had the highest overall acceptability.


Keywords: Blueberry, extra virgin olive oil, functional yogurt, soy and cow milk

References

G. Ghoneem, M. Ismail, N. El-Boraey, M. Tabekha, and H. Elashrey, “Optimal Combination of Soy, Buffalo, and Cow’s Milk in Bioyogurt for Optimal Chemical, Nutritional, and Health Benefits,” J. Am. Coll. Nutr., vol. 37, no. 1, pp. 8–16, 2018.

A. Martí et al., “Yogurt consumption and abdominal obesity reversion in the PREDIMED study,” Nutr. Metab. Cardiovasc. Dis., vol. 26, no. 6, pp. 468–475, 2015.

S. Sengupta, R. Goswami, S. Basu, and J. Bhowal, “Hypolipidemic effects of soy yogurt fortified with antioxidant rich vegetable oil on albino mice fed high cholesterol diet,” Mater. Today Proc., vol. 3, no. 10, pp. 3222–3237, 2016.

S. Mishra Pandey and H. N. Mishra, “Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology,” LWT - Food Sci. Technol., vol. 62, no. 1, pp. 458–467, 2015.

O. Eslami and F. Shidfar, “Soy milk: A functional beverage with hypocholesterolemic effects? A systematic review of randomized controlled trials,” Complement. Ther. Med., vol. 42, no. September 2018, pp. 82–88, 2019.

N. F. Fazilah, A. B. Ariff, M. E. Khayat, L. Rios-Solis, and M. Halim, “Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt,” J. Funct. Foods, vol. 48, no. April, pp. 387–399, 2018.

I. Ścibisz, M. Ziarno, M. Mitek, and D. Zareba, “Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts,” LWT - Food Sci. Technol., vol. 49, no. 2, pp. 208–212, 2012.

S. H. Nile and S. W. Park, “Edible berries: Bioactive components and their effect on human health,” Nutrition, vol. 30, no. 2, pp. 134–144, 2014.

A. Foscolou, E. Critselis, and D. Panagiotakos, “Olive oil consumption and human health: A narrative review,” Maturitas, vol. 118, no. October, pp. 60–66, 2018.

B. Dal Bello, L. Torri, M. Piochi, and G. Zeppa, “Healthy yogurt fortified with n-3 fatty acids from vegetable sources,” J. Dairy Sci., vol. 98, no. 12, pp. 8375–8385, 2015.

J. D. Estrada, C. Boeneke, P. Bechtel, and S. Sathivel, “Developing a strawberry yogurt fortified with marine fish oil1,” J. Dairy Sci., vol. 94, no. 12, pp. 5760–5769, 2011.

M. J. Oliveras-López, G. Berná, E. Jurado-Ruiz, H. López-García de la Serrana, and F. Martín, “Consumption of extra-virgin olive oil rich in phenolic compounds has beneficial antioxidant effects in healthy human adults,” J. Funct. Foods, vol. 10, pp. 475–484, 2014.

C. Xiang, Z. Xu, J. Liu, T. Li, Z. Yang, and C. Ding, “Quality, composition, and antioxidant activity of virgin olive oil from introduced varieties at Liangshan,” LWT - Food Sci. Technol., vol. 78, pp. 226–234, 2017.

A. N. Rinaldoni, M. E. Campderrós, and A. Pérez Padilla, “Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin,” LWT - Food Sci. Technol., vol. 45, no. 2, pp. 142–147, 2012.

C. F. G. da SILVA, F. L. SANTOS, L. R. R. de SANTANA, M. V. L. SILVA, and T. de A. CONCEIÇÃO, “Development and characterization of a soymilk Kefir-based functional beverage,” Food Sci. Technol., vol. 2061, no. AHEAD, p. 0, 2018.

D. J. Park, S. Oh, K. H. Ku, C. Mok, S. H. Kim, and J. Y. Imm, “Characteristics of yogurt-like products prepared from the combinaton of skim milk and soymilk containing saccharified-rice solution,” Int. J. Food Sci. Nutr., vol. 56, no. 1, pp. 23–34, 2005.

##plugins.themes.bootstrap3.article.details##

How to Cite
Ahmed, M. W., & Rahman, M. S. (2021). Development of Soy Milk Based Functional Fruit Yogurt Fortified with Extra Virgin Olive Oil. European Journal of Agriculture and Food Sciences, 3(4), 1-3. https://doi.org/10.24018/ejfood.2021.3.4.325